1 med. sized bunch of broccoli
1 tsp. salt
Boiling water
1 tbsp. butter

Wash broccoli; remove large leaves, trim off thick part of stocks, and cut off bottoms. (These may be cooked separately for 20 minutes and stored in a covered glass jar in the refrigerator for soup). Cut large buds of broccoli in two; barely cover with boiling water and add salt. Cover and cook for 20 minutes or until tender. Test for doneness by piercing with a fork. Drain and add butter; serve at once. Broccoli may be served with cheese sauce or hollandaise sauce.